Cooking for a smaller crowd this Thanksgiving? These gluten-free turkey drumsticks are ideal—and far easier than roasting an entire turkey. A slow simmer produces deliciously tender meat and ambrosial, fruity gravy.
1 tablespoon canola oil, grape seed oil or mild vegetable oil of choice
3 pounds turkey drumsticks
Salt & pepper, to taste
2 leeks, white and light green parts, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon minced fresh ginger
1½ cups orange juice
2 cups fresh or frozen cranberries
2 tablespoons honey
2 teaspoons finely chopped rosemary
1 teaspoon ground allspice
1. Over medium-high heat, heat oil in a deep skillet or saucepan large enough for the drumsticks to fit comfortably.
2. Season drumsticks with salt and pepper and place them in the pan. Brown meat on both sides, about 6 minutes. Remove drumsticks from pan and reduce heat to medium. Add leeks, garlic and ginger and cook 4 minutes, stirring often.
3. Return drumsticks to pan, along with orange juice, cranberries, honey, rosemary and allspice. Bring to a boil. Then reduce heat to a mild simmer and cook covered 1½ to 2 hours or until meat is very tender, flipping drumsticks every 30 minutes.
4. Remove drumsticks from pan and place on a serving dish.
5. Increase heat in the pan and reduce sauce until it has the consistency of gravy.
6. Spoon gravy directly over drumsticks and serve. Alternatively, carve meat and arrange it on a serving dish with gravy served on the side.